This Thai Green Curry takes only 15 minutes of prep time! All it takes is one pot, it’s loaded with rich flavours, and is bound to be a crowd pleaser!

I have a huge declaration to make: This Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. I know, HUGE. My Chickpea Curry is my most popular recipe. The video has over 1 million views. But the second the Mr. and I took a forkful of this curry, we immediately exchanged glances at the magic that was happening in our mouths and tummies.

Uh, needless to say, you need to add this curry to this week’s meal prep.

Before I get into this amazing curry, can we talk about that gorgeous turquoise skillet? It’s from GreenLife Cookware, a healthy ceramic non-stick coating cookware company. When I was approached about working with them to create a fantastic recipe using their pots and pans set, I could not say no. First of all, these colours immediately add joy into your life. I literally want to use them daily just because of the colour.

That’s not the only great thing about these GreenLife Cookware pots and pans though. Not only does your food not stick, clean up is so easy. No, like, SO incredibly easy, you can colour me impressed. The non-stick coating is real, friends. I made a whole curry in this and was surprised that I didn’t need to soak anything, nor even use hot water. It’s also lead and cadmium free, and manufactured without PFAS and PFOA. Know that you’ll not only be cooking your healthy food in these, but they’ll be super healthy and keep your food safe.

Win, win.

This Thai Green Curry could not have been easier to make. I started with some thai green curry paste to keep it easy, natural and vegan. It’s a deliciously mild curry paste, so I added a heat option in the recipe. I was feeling really inspired and wanted this to be a really filling curry, so went for all the delicious veggies in this one. You can use your own veggie choices, but I went for broccoli, bell peppers, zucchini, and carrots. The zucchini, or courgettes, really took this over the top for that meaty feel, like helping to fill you up. I loved the slightly crunch that the other tender-crisp veggies lent to this curry. There’s so much delicious flavour going on while you’re eating this delight. P.S. I use and love this green curry paste: it’s vegan & gluten free!

With the addition of the thai basil, coconut sugar and soy sauce, this curry has that familiar slightly sweet but savoury flavour. It honestly tastes like my favourite thai green curry when we order takeout, and I’m pretty sure that can’t be beat. Takeout type dinner at home? Yes. Please. Don’t forget to squeeze that lime over – it’s like an immediate flavour release that adds deeper layers of flavour to the entire dish. While you’re at it, serve each serving with a half lime wedge. I promise, your family/spouse/guests will LOVE you for it.

Lastly, serve these with some rice or naan, or both. To say I was in heaven while eating this is SUCH an understatement. Every bite ties into the other beautifully, and I promise you’ll be making this again. We actually ended up with leftovers, which was HARD since it was so good, and I had this the next day for lunch. Perfect.

I hope you enjoy, and happy cooking friends!

YOUR QUESTIONS ANSWERED

Q: Can I use a different set of vegetables in this Thai Green Curry?A: Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, which is what I used. I used these because of their textures and they are very filling. You could even use another type of greens, such as spinach, or kale!

In a pan over medium high heat (I used GreenLife Cookware), heat 1 tablespoon of the coconut oil.

Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.

Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.

Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.

Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Notes:
This recipe is vegan and gluten free. The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.

HOW TO STORE
You can store this dish in the fridge for no more than 3 days!.

NOTES
If you don’t have Thai basil, you can use a subtle mint, or parsley!

If you try this Thai Green Curry please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

This post is sponsored by GreenLife Cookware. All opinions and text are my own. Thank you for supporting the brands that support Jessica in the Kitchen!

Just tried this out for the first time and it was amazing!
Easy, quick ánd delicious!
Replaced basil with parsley since I had none and naan bread with pita (no vegan naan bread?) which was fine!
Every one in my family loved it, so probably gonna eat it again next week!
Thanks!

I did it yesterday and it was soooo tasty! Even my boyfriend loved it who is a meat eater and is always a bit skeptical of how veggie dishes will taste like so I am soo happy, I could do it just under 15 mins and I had a light, tasty and healthy quick lunch, thanks Jessica for so many good recipes and info!

Restaurant quality flavour! My husband said that when he tried this and I agree. Made a double batch my first time and so glad iI did – we finished it in two dinners! Served it with brown basmati rice as that’s what I had in the freezer already cooked and was worried it would change the Thai flavour as I’m used to Jasmine or coconut rice with curry but.. Nope, still delicious!!! I don’t enjoy peppers so I used squash as a substitute and that was our favourite part as it soaked up the sauce and added a touch of sweetness. Otherwise, iI used carrots broccoli and zucchini as I had them on hand and they worked beautifully. Wish I had bamboo shoots as that’s usually my favourite part of green curry from the restaurants… And might try eggplant next time too! Such a yummy yummy recipe. Thank you! So glad I somehow stumbled upon your blog, Jessica. Now I’m going to try your chickpea curry recipe… Yum!

This recipe turned out flawless — I tried it in a Instant Pot on a weekend where I had a bit more time. I added a bit more coconut milk, and chick peas to add some protein and it turned out outrageous! Thanks for the recipe, this is a definite keeper!